I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
There's been some talk here about how much better these butters taste. I
pause when I go past the butter section wondering, should I try one or the
other? I never looked long enough to notice the actual price, other than to
note it's a lot higher than anything Wisconsin decided to sell

I should add I don't consume a lot of butter. I rarely eat toast or
buttered breads, don't use it for much for browning anything and mostly when
I do that it's a scant Tbs. combined with olive oil. A stick (1/4 lb.) of
butter in the fridge often lasts a month. But I definitely prefer butter
over any sort of margarine product. So I'm curious about this stuff.

Forget about the friggin "health" issues; I have very low cholesterol and
Mom at age 82 says "screw cholesterol, I promise I'll take my pills!" LOL

Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and wherefore?

Jill

jmcquown wrote:

> Who loves Plugra? Who loves Kerrygold? Yay? Nay?
> Why and wherefore?

I've seen Kerrygold win taste tests, I don't remember where.

Why not try it once, what the heck. I'll pick some up, myself.
I was less than impressed with Plugra.

nancy

Nancy Young wrote:
> jmcquown wrote:
>
>> Who loves Plugra? Who loves Kerrygold? Yay? Nay?
>> Why and wherefore?
>
> I've seen Kerrygold win taste tests, I don't remember where.
>
> Why not try it once, what the heck. I'll pick some up, myself.
> I was less than impressed with Plugra.
>
> nancy

I may just try it because my great (or was it great great? my paperwork is
in TN) grandmother married an Irishman. Apparently she married a lot of
people Oh the scandal!

Jill

On Fri 29 Aug 2008 05:39:11a, jmcquown told us...

> I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
> There's been some talk here about how much better these butters taste.
> I pause when I go past the butter section wondering, should I try one or
> the other? I never looked long enough to notice the actual price, other
> than to note it's a lot higher than anything Wisconsin decided to sell
>
>
> I should add I don't consume a lot of butter. I rarely eat toast or
> buttered breads, don't use it for much for browning anything and mostly
> when I do that it's a scant Tbs. combined with olive oil. A stick (1/4
> lb.) of butter in the fridge often lasts a month. But I definitely
> prefer butter over any sort of margarine product. So I'm curious about
> this stuff.
>
> Forget about the friggin "health" issues; I have very low cholesterol
> and Mom at age 82 says "screw cholesterol, I promise I'll take my
> pills!" LOL
>
> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and wherefore?
>
> Jill
>

If your just "eating" butter, as on toast or on vegetables, in mashed
potatoes, etc., then I don't think either Plugra or Kerrygold has a
particular advantage. Where European and European style butters really
shine is in baking, particularly if you make things like puff pastry.
These butters actually have a higher fat content and lower water content
than domestic butters.

I have tried both and found Plugra rather bland tasting. Kerrygold has a
really nice flavor.

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 17hrs 37mins
*******************************************
'Bother', said Pooh, as he was
butchered for his paws & liver.
*******************************************

Wayne Boatwright wrote:
> On Fri 29 Aug 2008 05:39:11a, jmcquown told us...
>
>> I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
>> There's been some talk here about how much better these butters
>> taste. I pause when I go past the butter section wondering, should I
>> try one or the other? I never looked long enough to notice the
>> actual price, other than to note it's a lot higher than anything
>> Wisconsin decided to sell
>>
>> I should add I don't consume a lot of butter. I rarely eat toast or
>> buttered breads, don't use it for much for browning anything and
>> mostly when I do that it's a scant Tbs. combined with olive oil. A
>> stick (1/4 lb.) of butter in the fridge often lasts a month. But I
>> definitely prefer butter over any sort of margarine product. So I'm
>> curious about this stuff.
>>
>> Forget about the friggin "health" issues; I have very low cholesterol
>> and Mom at age 82 says "screw cholesterol, I promise I'll take my
>> pills!" LOL
>>
>> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and
>> wherefore?
>>
>> Jill
>>
>
> If your just "eating" butter, as on toast or on vegetables, in mashed
> potatoes, etc., then I don't think either Plugra or Kerrygold has a
> particular advantage. Where European and European style butters
> really shine is in baking, particularly if you make things like puff
> pastry. These butters actually have a higher fat content and lower
> water content than domestic butters.
>
> I have tried both and found Plugra rather bland tasting. Kerrygold
> has a really nice flavor.

Thanks Wayne. I don't bake. I'm definitely a "buy it" puff pastry gal!
But I absolutely must have butter on a baked potato. I think that's where I
go overboard with butter but hey, I don't bake potatoes all the time,
either. Might give the Kerrygold a try just because of that. Odd I never
saw Kerrygold at "my" Schnuck's in Tennessee. If they carried it they sure
didn't prominently display it.

Jill

On Aug 29, 8:35*am, "jmcquown" > wrote:
> Wayne Boatwright wrote:
> > On Fri 29 Aug 2008 05:39:11a, jmcquown told us...
>
> >> I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
> >> There's been some talk here about how much better these butters
> >> taste. I pause when I go past the butter section wondering, should I
> >> try one or the other? *I never looked long enough to notice the
> >> actual price, other than to note it's a lot higher than anything
> >> Wisconsin decided to sell
>
> >> I should add I don't consume a lot of butter. *I rarely eat toast or
> >> buttered breads, don't use it for much for browning anything and
> >> mostly when I do that it's a scant Tbs. combined with olive oil. *A
> >> stick (1/4 lb.) of butter in the fridge often lasts a month. *But I
> >> definitely prefer butter over any sort of margarine product. *So I'm
> >> curious about this stuff.
>
> >> Forget about the friggin "health" issues; I have very low cholesterol
> >> and Mom at age 82 says "screw cholesterol, I promise I'll take my
> >> pills!" *LOL
>
> >> Who loves Plugra? *Who loves Kerrygold? *Yay? Nay? *Why and
> >> wherefore?
>
> >> Jill
>
> > If your just "eating" butter, as on toast or on vegetables, in mashed
> > potatoes, etc., then I don't think either Plugra or Kerrygold has a
> > particular advantage. *Where European and European style butters
> > really shine is in baking, particularly if you make things like puff
> > pastry. These butters actually have a higher fat content and lower
> > water content than domestic butters.
>
> > I have tried both and found Plugra rather bland tasting. *Kerrygold
> > has a really nice flavor.
>
> Thanks Wayne. *I don't bake. *I'm definitely a "buy it" puff pastry gal!
> But I absolutely must have butter on a baked potato. *I think that's where I
> go overboard with butter but hey, I don't bake potatoes all the time,
> either. *Might give the Kerrygold a try just because of that. *Odd I never
> saw Kerrygold at "my" Schnuck's in Tennessee. *If they carried it they sure
> didn't prominently display it.
>
> Jill

I don't know about Kerrygold, but Plugra tasted exactly like regular
sweet cream unsalted butter. Of course YMMV and I almost never bake.
Lynn in Fargo

On Fri 29 Aug 2008 06:35:55a, jmcquown told us...

> Wayne Boatwright wrote:
>> On Fri 29 Aug 2008 05:39:11a, jmcquown told us...
>>
>>> I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
>>> There's been some talk here about how much better these butters
>>> taste. I pause when I go past the butter section wondering, should I
>>> try one or the other? I never looked long enough to notice the
>>> actual price, other than to note it's a lot higher than anything
>>> Wisconsin decided to sell
>>>
>>> I should add I don't consume a lot of butter. I rarely eat toast or
>>> buttered breads, don't use it for much for browning anything and
>>> mostly when I do that it's a scant Tbs. combined with olive oil. A
>>> stick (1/4 lb.) of butter in the fridge often lasts a month. But I
>>> definitely prefer butter over any sort of margarine product. So I'm
>>> curious about this stuff.
>>>
>>> Forget about the friggin "health" issues; I have very low cholesterol
>>> and Mom at age 82 says "screw cholesterol, I promise I'll take my
>>> pills!" LOL
>>>
>>> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and
>>> wherefore?
>>>
>>> Jill
>>>
>>
>> If your just "eating" butter, as on toast or on vegetables, in mashed
>> potatoes, etc., then I don't think either Plugra or Kerrygold has a
>> particular advantage. Where European and European style butters
>> really shine is in baking, particularly if you make things like puff
>> pastry. These butters actually have a higher fat content and lower
>> water content than domestic butters.
>>
>> I have tried both and found Plugra rather bland tasting. Kerrygold
>> has a really nice flavor.
>
> Thanks Wayne. I don't bake. I'm definitely a "buy it" puff pastry gal!
> But I absolutely must have butter on a baked potato. I think that's
> where I go overboard with butter but hey, I don't bake potatoes all the
> time, either. Might give the Kerrygold a try just because of that. Odd
> I never saw Kerrygold at "my" Schnuck's in Tennessee. If they carried
> it they sure didn't prominently display it.
>
> Jill
>
>

I've only found Kerrygold in our local "upscale" supermarket chain and at
TJ's. The usual supermarket chains around here tend to market Land o'
Lakes as an upscale butter. :-)

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 16hrs 10mins
*******************************************
'This must be Thursday--I never could
get the hang of Thursdays.' Dent
*******************************************

jmcquown wrote:
> I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
> There's been some talk here about how much better these butters
> taste. I pause when I go past the butter section wondering, should I
> try one or the other? I never looked long enough to notice the
> actual price, other than to note it's a lot higher than anything
> Wisconsin decided to sell
> I should add I don't consume a lot of butter. I rarely eat toast or
> buttered breads, don't use it for much for browning anything and
> mostly when I do that it's a scant Tbs. combined with olive oil. A
> stick (1/4 lb.) of butter in the fridge often lasts a month. But I
> definitely prefer butter over any sort of margarine product. So I'm
> curious about this stuff.
> Forget about the friggin "health" issues; I have very low cholesterol
> and Mom at age 82 says "screw cholesterol, I promise I'll take my
> pills!" LOL
> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and wherefore?
>
> Jill

I personally only use good quality natural butter with low salt. I get it 2
lbs at a time and turn it in to Ghee (clarified butter) which takes about 30
minutes to do. Put it in a sterilized bell jar and it lasts up to a year in
the refrigerator. By doing this it raises the smoke point, intensifies the
flavor. Even Land O Lakes butter works great for this.

--

Joe Cilinceon

Joe Cilinceon wrote:
> jmcquown wrote:

>> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and
>> wherefore?

> I personally only use good quality natural butter with low salt. I
> get it 2 lbs at a time and turn it in to Ghee (clarified butter)
> which takes about 30 minutes to do. Put it in a sterilized bell jar
> and it lasts up to a year in the refrigerator. By doing this it
> raises the smoke point, intensifies the flavor. Even Land O Lakes
> butter works great for this.

Neither here nor there, but a local store had Cabot butter
on sale recently and I picke up a few pounds. It's my new
favorite butter, though my usual store doesn't carry it. Nice
flavor.

nancy

On Fri 29 Aug 2008 09:55:40a, Nancy Young told us...

> Joe Cilinceon wrote:
>> jmcquown wrote:
>
>>> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and
>>> wherefore?
>
>> I personally only use good quality natural butter with low salt. I
>> get it 2 lbs at a time and turn it in to Ghee (clarified butter)
>> which takes about 30 minutes to do. Put it in a sterilized bell jar
>> and it lasts up to a year in the refrigerator. By doing this it
>> raises the smoke point, intensifies the flavor. Even Land O Lakes
>> butter works great for this.
>
> Neither here nor there, but a local store had Cabot butter
> on sale recently and I picke up a few pounds. It's my new
> favorite butter, though my usual store doesn't carry it. Nice
> flavor.
>
> nancy
>

I buy Cabot butter every time I find it on sale. I love the flavor.

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 13hrs 51mins
*******************************************
I know you think you understand what
you thought I said.
*******************************************

Wayne Boatwright wrote:
> On Fri 29 Aug 2008 09:55:40a, Nancy Young told us...
>
>> Joe Cilinceon wrote:
>>> jmcquown wrote:
>>
>>>> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and
>>>> wherefore?
>>
>>> I personally only use good quality natural butter with low salt. I
>>> get it 2 lbs at a time and turn it in to Ghee (clarified butter)
>>> which takes about 30 minutes to do. Put it in a sterilized bell jar
>>> and it lasts up to a year in the refrigerator. By doing this it
>>> raises the smoke point, intensifies the flavor. Even Land O Lakes
>>> butter works great for this.
>>
>> Neither here nor there, but a local store had Cabot butter
>> on sale recently and I picke up a few pounds. It's my new
>> favorite butter, though my usual store doesn't carry it. Nice
>> flavor.
>>
>> nancy
>>
>
> I buy Cabot butter every time I find it on sale. I love the flavor.

Never heard of it! Maybe Publix has it... I'll look. I've been buying
regular old Land o' Lakes when it's on sale and the store brand when it
isn't.

Jill

Joe Cilinceon wrote:
> jmcquown wrote:
>> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and
>> wherefore? Jill
>
> I personally only use good quality natural butter with low salt. I
> get it 2 lbs at a time and turn it in to Ghee (clarified butter)
> which takes about 30 minutes to do. Put it in a sterilized bell jar
> and it lasts up to a year in the refrigerator. By doing this it
> raises the smoke point, intensifies the flavor. Even Land O Lakes
> butter works great for this.

I've made ghee but don't always want butter in that form. I rarely use it
for frying/browning anything.

Jill

jmcquown wrote:
> Joe Cilinceon wrote:
>> jmcquown wrote:
>>> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and
>>> wherefore? Jill
>>
>> I personally only use good quality natural butter with low salt. I
>> get it 2 lbs at a time and turn it in to Ghee (clarified butter)
>> which takes about 30 minutes to do. Put it in a sterilized bell jar
>> and it lasts up to a year in the refrigerator. By doing this it
>> raises the smoke point, intensifies the flavor. Even Land O Lakes
>> butter works great for this.
>
> I've made ghee but don't always want butter in that form. I rarely
> use it for frying/browning anything.
>
> Jill

I rarely fry/brown with butter except pancakes. I do use it in sauces,
sautés, in vegetables, baked potatoes and as a topping on steaks or any
place I would use butter.

--

Joe Cilinceon

On Aug 29, 5:39*am, "jmcquown" > wrote:
> I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
> There's been some talk here about how much better these butters taste. *I
> pause when I go past the butter section wondering, should I try one or the
> other? *I never looked long enough to notice the actual price, other than to
> note it's a lot higher than anything Wisconsin decided to sell
>
> I should add I don't consume a lot of butter. *I rarely eat toast or
> buttered breads, don't use it for much for browning anything and mostly when
> I do that it's a scant Tbs. combined with olive oil. *A stick (1/4 lb.) of
> butter in the fridge often lasts a month. *But I definitely prefer butter
> over any sort of margarine product. *So I'm curious about this stuff.
>
> Forget about the friggin "health" issues; I have very low cholesterol and
> Mom at age 82 says "screw cholesterol, I promise I'll take my pills!" *LOL
>
> Who loves Plugra? *Who loves Kerrygold? *Yay? Nay? *Why and wherefore?
>
> Jill

I like Plugra for baking- it's very "clean" tasting. For a baked
potato, it has to be salted for me.

On Fri 29 Aug 2008 03:54:56p, merryb told us...

> On Aug 29, 5:39*am, "jmcquown" > wrote:
>> I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
>> There's been some talk here about how much better these butters taste.
> *I
>> pause when I go past the butter section wondering, should I try one or
th
> e
>> other? *I never looked long enough to notice the actual price, other th
> an to
>> note it's a lot higher than anything Wisconsin decided to sell
>>
>> I should add I don't consume a lot of butter. *I rarely eat toast or
>> buttered breads, don't use it for much for browning anything and mostly
w
> hen
>> I do that it's a scant Tbs. combined with olive oil. *A stick (1/4 lb.)
> of
>> butter in the fridge often lasts a month. *But I definitely prefer butt
> er
>> over any sort of margarine product. *So I'm curious about this stuff.
>>
>> Forget about the friggin "health" issues; I have very low cholesterol
and
>> Mom at age 82 says "screw cholesterol, I promise I'll take my pills!" *
> LOL
>>
>> Who loves Plugra? *Who loves Kerrygold? *Yay? Nay? *Why and wherefo
> re?
>>
>> Jill
>
> I like Plugra for baking- it's very "clean" tasting. For a baked
> potato, it has to be salted for me.
>

Oh, I definitely salt my baked potato, in fact I usually coat the skin in
coarse salt as well. I still prefer unsalted butter on the potato, though.

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 7hrs 56mins
*******************************************
IBM: It may be slow, but at least it's
expensive.
*******************************************

jmcquown wrote:
> Wayne Boatwright wrote:
>> On Fri 29 Aug 2008 09:55:40a, Nancy Young told us...
>>
>>> Joe Cilinceon wrote:
>>>> jmcquown wrote:
>>>
>>>>> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and
>>>>> wherefore?
>>>
>>>> I personally only use good quality natural butter with low salt. I
>>>> get it 2 lbs at a time and turn it in to Ghee (clarified butter)
>>>> which takes about 30 minutes to do. Put it in a sterilized bell jar
>>>> and it lasts up to a year in the refrigerator. By doing this it
>>>> raises the smoke point, intensifies the flavor. Even Land O Lakes
>>>> butter works great for this.
>>>
>>> Neither here nor there, but a local store had Cabot butter
>>> on sale recently and I picke up a few pounds. It's my new
>>> favorite butter, though my usual store doesn't carry it. Nice
>>> flavor.
>>>
>>> nancy
>>>
>>
>> I buy Cabot butter every time I find it on sale. I love the flavor.
>
> Never heard of it! Maybe Publix has it... I'll look. I've been
> buying regular old Land o' Lakes when it's on sale and the store
> brand when it isn't.
>
> Jill

I believe Publix has it, Jill. It's in a blue and green package with a cow
on it. It's usually a bit more pricey, but we like it, too.

kili

jmcquown wrote:
>
> I've seen Plugra and Kerrygold Irish butter (and cheeses!) at Publix.
> There's been some talk here about how much better these butters taste. I
> pause when I go past the butter section wondering, should I try one or the
> other? I never looked long enough to notice the actual price, other than to
> note it's a lot higher than anything Wisconsin decided to sell
>
> I should add I don't consume a lot of butter. I rarely eat toast or
> buttered breads, don't use it for much for browning anything and mostly when
> I do that it's a scant Tbs. combined with olive oil. A stick (1/4 lb.) of
> butter in the fridge often lasts a month. But I definitely prefer butter
> over any sort of margarine product. So I'm curious about this stuff.
>
> Forget about the friggin "health" issues; I have very low cholesterol and
> Mom at age 82 says "screw cholesterol, I promise I'll take my pills!" LOL
>
> Who loves Plugra? Who loves Kerrygold? Yay? Nay? Why and wherefore?
>
> Jill

You can skip the Kerrygold. It's nondescript as far as European butters
go; Dutch butter is much tastier. Plugra (unsalted only) is better
overall.

Have bought excellent Wisconsin butter in Ohio; tasted like European
butters made with cultured cream.